Caribbean Chicken Soup With Bananas

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 (about 1/2 lb)
• 3 bananas, thinly sliced

Caribbean spice mix

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 1/2 tablespoons 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 cayenne

Directions

1. 1

   In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.

2. 2

   Stir to blend well.

3. 3

   Cover and cook on the low heat setting 6-7 hours or until the rice is tender.

4. 4

   Stir in the chicken or turkey.

5. 5

   To serve, add almost one-half banana to each soup bowl.

6. 6

   Ladle the soup over the bananas and serve at once.