Creamy Piquillo Pepper And Chickpea Soup With Chicken Recipes

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CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN



CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN image

Categories     Soup/Stew     Chicken     Quick & Easy     Dinner     Healthy

Yield 4 bowls

Number Of Ingredients 10

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

Steps:

  • 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.

CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN



CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN image

Categories     Soup/Stew     Chicken

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN



CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN image

Categories     Soup/Stew     Chicken     Pepper     Side     Stew

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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