Caribbean Chicken Soup with Bananas Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 medium onion, chopped
3 large carrots, peeled and thinly sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
2 medium zucchini, halved lengthwise, then sliced
4 plum tomatoes, chopped
6 cups homemade chicken stock
OR
1 (49 1/2-ounce) can chicken broth
1 (15 1/4-ounce) can whole kernel corn, drained
3/4 cup converted white rice
2 cups cooked chicken or turkey breast strips
3 bananas, thinly sliced
***Caribbean Spice Mix***
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 tablespoon dried thyme leaves
1 teaspoon garlic salt
1/2 teaspoon garlic powder
1/4 teaspoon Madras curry powder
1/4 teaspoon turmeric
1/4 teaspoon dried oregano, crumbled
1 pinch of cayenne

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Directions:

In a 6-quart electric slow cooker, combine the onion, carrots, green and red pepper, zucchini, tomatoes, stock, corn, rice, and spice mix. Stir to blend well.

Cover and cook on the low heat setting 6 to 7 hours, or until the rice is tender. Stir in the chicken or turkey. To serve, add almost one-half banana to each soup bowl. Ladle the soup over the bananas and serve at once.

Caribbean Spice Mix: In a small bowl, mix together all spice ingredients.

This recipe from CDKitchen for Caribbean Chicken Soup with Bananas serves/makes 6

Recipe ID: 32869

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