Creamy Piquillo Pepper and Chickpea Soup with Chicken

By bweber

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

Preparation

Step 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.