Creamy Piquillo Pepper and Chickpea Soup with Chicken

By á-25342

Ingredients

• 2 cups drained piquillo peppers (16 ounces) with 1/2 cup cut into strips for garnish (roasted red bell peppers can be substituted).
• 2 cups hummus
• 4 cups chicken or beef stock (unsalted)
• 1 cup cooked brown or white rice
• 2 - 14 oz. cans chickpeas, rinced and drained
• 1-2 tsp. cumin
• 1-2 tsp. onion powder
• Healthy dash of Mrs. Dash spicy seasoning
• Freshly ground black pepper
• 2 cups shredded, cooked chicken

Preparation

Step 1

In a food processor, process until smooth, peppers, hummus and half of the stock.

Pour mixture into a medium to large saucepan and add remaining stock, rice, chickpeas, cumin, onion powder and Mrs. Dash. Heat and check for seasoning. Add black pepper and cooked chicken. Heat until chicken is cooked through.