Caribbean Chicken Soup With Bananas Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Onion1 Medium, chopped
 Carrots3 Large, peeled and thinly sliced
 Green bell pepper1 , cut into julienne strips
 Red bell pepper1 , cut into julienne strips
 Zucchini2 Medium, halved lengthwise, then sliced
 Plum tomatoes4 , chopped
 Chicken stock/One 49 1/2 ounce can chicken broth6 Cup (96 tbs)
 Canned whole kernel corn15 1⁄4 Ounce, drained (1 Can)
 Converted white rice3⁄4 Cup (12 tbs)
 Caribbean spice mix To Taste
 Cooked chicken breast/Turkey breast strips1⁄2 Pound, cut into strips (2 Cups)
 Bananas3 , thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 484

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 145.3 mg

Sodium 3331 mg138.8%

Total Carbohydrates 345 g115.1%

Dietary Fiber 41.2 g164.7%

Sugars 124.9 g

Protein 103 g206.4%

Vitamin A 860.7% Vitamin C 709.4%

Calcium 48.7% Iron 77.6%

*Based on a 2000 Calorie diet

Directions

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.

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