Caribbean Chicken Soup With Bananas
photo by kaze_no_sennyo
- Ready In:
- 7hrs 20mins
- Ingredients:
- 21
- Serves:
-
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
- 1419.54 ml homemade chicken stock or 1403.30 g can chicken broth
- 432.33 g can whole kernel corn, drained
- 177.44 ml converted white rice
- 473.18 ml cooked chicken (about 1/2 lb) or 473.18 ml turkey breast, strips (about 1/2 lb)
- 3 bananas, thinly sliced
-
Caribbean spice mix
- 14.79 ml paprika
- 14.79 ml chili powder
- 14.79 ml ground cumin
- 22.18 ml dried thyme leaves
- 4.92 ml garlic salt
- 2.46 ml garlic powder
- 1.23 ml Madras curry powder
- 1.23 ml turmeric
- 1.23 ml dried oregano, crumbled
- 0.25 ml cayenne
directions
- In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
- Stir to blend well.
- Cover and cook on the low heat setting 6-7 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.
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Reviews
-
My hubby and I saw this one and just had to try it. Spicey chicken and veggie soup... with bananas?! Surprisingly enough it went really well. The soup itself is good enough to stand alone without the bananas in it if that part turns you off. Myself, I found it to be a delightfully different flavor. The nice thing, is that since the bananas are added after the soup is done cooking, whoever wants to add them can add them when it's served. Thanks so much for posting this one. I'll definitely be making it again.
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio