Creamy Piquillo Pepper And Chickpea Soup With Chicken Recipe

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

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.