Creamy Piquillo Pepper and Chickpea Soup with Chicken

By Realtychick

Ingredients

• 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
• 3/4 cup hummus (7 ounces)
• 1 can garbanzo beans
• 2 cups chicken or beef stock
• 1/2 cup cooked brown or black rice, or grain of your choice
• 1 cup shredded rotisserie chicken
• Salt
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• Hot sauce

Preparation

Step 1

In a blender or a food processor, combine the whole piquillos with the hummus, canned garbanzos, 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. Lower heat and simmer while adding hot sauce to taste. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, and hot sauce.