Caribbean Chicken Soup With Bananas
|Onion||1 Medium, chopped|
|Carrots||3 Large, peeled and thinly sliced|
|Green bell pepper||1 , cut into julienne strips|
|Red bell pepper||1 , cut into julienne strips|
|Zucchini||2 Medium, halved lengthwise, then sliced|
|Plum tomatoes||4 , chopped|
|Chicken stock/One 49 1/2 ounce can chicken broth||6 Cup (96 tbs)|
|Canned whole kernel corn||15 1⁄4 Ounce, drained (1 Can)|
|Converted white rice||3⁄4 Cup (12 tbs)|
|Caribbean spice mix||To Taste|
|Cooked chicken breast/Turkey breast strips||1⁄2 Pound, cut into strips (2 Cups)|
|Bananas||3 , thinly sliced|
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.