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Creamy Piquillo Pepper and Chickpea  Soup with Chicken
© Christina Holmes

Creamy Piquillo Pepper and Chickpea Soup with Chicken

  • TOTAL TIME: 7 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD

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

  1. 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
  2. 3/4 cup hummus (7 ounces)
  3. 2 cups chicken or beef stock
  4. 1/2 cup cooked white rice, homemade or store-bought
  5. 1 cup shredded rotisserie chicken
  6. Salt
  7. Freshly ground pepper
  8. 2 tablespoons chopped flat-leaf parsley
  9. Olive oil, for serving
  10. Hot sauce, for serving
  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.
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