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. 

Creamy Piquillo Pepper and Chickpea Soup with Chicken
Photo: © Christina Holmes


  • 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


  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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