Chickpea, Piquillo Pepper and Chicken Soup

Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.

A perfect, creamy soup for Fall weather.

You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.

Ingredients:

• 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
• 2 cups reduced-sodium chicken broth
• 1 cup shredded rotisserie chicken
• 1/2 cup cooked rice (white or brown)
• 3/4 cups hummus
• 2 TBSP cilantro
• 1 tsp hot sauce
• Olive oil, for serving
• Salt and pepper, to taste

Directions:

1. In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.


This recipe uses very few ingredients.

2. Transfer the soup to a Dutch oven.
3. Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
4. Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).

Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.

I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.