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Caribbean Chicken Soup with Bananas

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 chicken broth
15.25 oz can whole kernel corn, drained
3/4 cup white rice
caribbean spice mix
2 cups cooked chicken or turkey breast strips (about l/2 pound)
3 bananas, thinly sliced

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.

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


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