This was my first attempt at adding rice to anything in the Slow Cooker. Let me tell you, I didn't know rice could absorb quite as much as it did.....like everything! The consistency of this soup was supposed to be thin and it turned out with the consistency of Lemon-Rice Soup! Ooopps!!! I changed the recipe below so it won't happen to you! Regardless of the consistency, it was DELICIOUS! I was really worried about it being REALLY spicy, but it was perfect. My two-year-old even ate it!
I made my soup with chicken, but honestly, I may just omit the chicken next time and add lots of extra garbanzo beans. My daughter is going through a phase and just LOVES beans right now and not so much of the chicken! So, vegetarian's out there.....this soup is definitely for you!
Here's the good stuff:
Hope's "Caldo Cancun" Soup
6 cups Chicken Broth
6 cups Water
2 Boneless Skinless Chicken Breasts
1 onion, chopped
1 Anaheim Pepper, seeded
1 Hungarian Pepper, whole
1 Habanero Pepper, whole
4 basil leaves (I used fresh from my garden)
2 bay leaves (I used dry)
2 Tbsp. Tomato Paste
1 1/2 tsp. cilantro (I used dried, but if you use fresh, use more)
1 1/2 tsp. garlic powder (you can use fresh, I would use 3-4 cloves)
1 1/2 tsp. salt
1 tsp. pepper
2 19 oz. cans garbanzo beans
2 cups rice
Add all of the ingredients, except the rice and mix together. (You'll see in the picture I used 2 hananero's (the orange ones), but I got REALLY nervous about the heat level and took them out 2 hours early!)
Cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Add the rice the last 45 minutes OR cook the rice separately and just add some to each bowl when serving.
TIPS: When seeding any kind of hot pepper, put gloves or ziplock bags on your hands first!! It will save you from touching your eye later and feeling like it's on fire!!!!! (Ask my husband!! LOL)