Slow Cooker Cheeseburger Soup

olive oil
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
12 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 corn tortilla chips, crumbled

Heat olive oil in a large skillet over medium-high heat for about 30 seconds.  Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.  Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.  Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.  In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.  Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.  Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.  Cover slow cooker and cook on low setting for 2 hours.  Serve soup topped with crumbled chips.

We're having this with homemade cheddar and herb foccacia.  I love my bread machine.