Caribbean Chicken Soup With Bananas (Recipe)

This substantial soup rates rave reviews with my two children and all who taste it.  Everyone comes back for more.  Be sure to make your own spice mixture and serve the soup over banana slices for tropical island flavor.

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

Caribbean Spice Mix (recipe follows)

2 cups cooked chicken or turkey breast strips (about 1/2 pound)

3 bananas, thinly sliced

Steps

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

2.  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 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, 1/4 teaspoon Madras curry powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried oregano, crumbled, and a pinch of cayenne.