Creamy Piquillo Pepper & Chickpea Soup With Chicken


This soup is the easiest soup I’ve ever made. Leftover rice, store-bought rotisserie chicken, jarred piquillo peppers, home-made or store-bought hummus-throw it in a blender and boom, you have dinner! Perfect for a weeknight meal or for lunches during the week. It is flavorful with a nice, creamy consistency.

slightly adapted from:  Food + Wine
serves: 4

1 cup drained piquillo peppers, 1/4 cup cut into thin strips*
3/4 cup hummus
2 cups chicken stock
3/4 cup cooked rice
1 cup shredded rotisserie chicken
salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
hot sauce, for serving


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, and hot sauce.

* Piquillo peppers: Piquillo peppers are sweet and have a nice spicy taste, but not much heat. Degallo is a pretty prevalent brand, and Trader Joe’s also carries some. They are usually stocked with other jarred peppers, pickles, etc.

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