Creamy Piquillo Pepper and Chickpea Soup with Chicken

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

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.

Makes 4 Servings

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