Caribbean Chicken Soup
Pack your bags, we're taking a trip to the Caribbean! Let this chicken breast recipe relax and warm you at the same time. What makes this dish so great is that it has bananas in it!
Notes
If you like this chicken breast recipe, be sure to check out our full collection of the 12 Ways to Jazz up Chicken Breast
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 cups homemade chicken stock or 49 1/2 ounces canned low-sodium chicken broth
- 15 1/4 ounces can whole kernel corn, drained
- 3/4 cup brown rice
- caribbean spice mix
- 2 cups cooked chicken or turkey breast strips (about l/2 pound)
- 3 bananas, thinly sliced
Instructions
- In a 6 quart electric slow cooker, combine the onion, carrots, red and green peppers, zucchini, tomatoes, stock, corn, brown 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:
- 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.
