Recipes Creamy Piquillo Pepper and Chickpea Soup with Chicken 4.0 (1,025) 3 Reviews The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers. By Grace Parisi Updated on January 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Yield: 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 Directions 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. Rate it Print