Creamy Piquillo Pepper and Chickpea Soup with Chicken
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
Instructions
Creamy Piquillo Pepper and Chickpea Soup with Chicken serves 4 original recipe by Food & Wine.
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