Caribbean Chicken Soup with Bananas
A vacation getaway right in your own kitchen! This Caribbean inspired chicken breast recipe is unique with its use of bananas. Enjoy a refreshing banana Pina Colada with this meal or drink it as dessert.
Cooking Time7 hr
Cooking MethodSlow Cooker
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 cup homemade chicken stock or 49 1/2 ounces canned chicken broth
- 15 1/4 ounce can whole kernel corn, drained
- 3/4 cup white rice
- caribbean spice mix
- 2 cup cooked chicken or turkey breast strips (about l/2 pound)
- 3 bananas, thinly sliced
Instructions
- In a six quart electric slow cooker, combine the onion, carrots, red and green peppers, zucchini, tomatoes, chicken stock, corn, rice, and spice mix. Stir to blend well.
- Cover and cook on the low-heat setting six to seven hours or until the rice is tender.
- Stir in the chicken or turkey.
- To serve, add almost 1/2 banana to each soup bowl.
- Ladle the soup over the bananas and serve at once.
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
- In a small bowl, mix together paprika, chili powder, ground cumin, dried thyme leaves, garlic salt, garlic powder, Madras curry powder, turmeric, dried oregano (crumbled), and a pinch of cayenne.