Creamy Piquillo Pepper and Chickpea Soup with Chicken

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers.

  • Servings: 4

Ingredients

  • 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
  • 3/4 cup hummus (7 ounces)
  • 2 cups chicken or beef stock
  • 1/2 cup cooked white rice, homemade or store-bought
  • 1 cup shredded rotisserie chicken
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Olive oil, for serving
  • Hot sauce, for serving

How to make this recipe

  1. In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.
Contributed By Photo © Christina Holmes Published October 2012

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