Total: 7 minutes – serves 8
2 cups drained piquillo peppers (16 ounces) ½ cup of them cut into thin strips
1 ½ cups hummus (14 ounces)
4 cups chicken stock
1 cup tomato puree
1 cup cooked white rice, homemade or store-bought
1 ½ to 2 cups shredded rotisserie chicken
1 tablespoon smoked paprika (picante)
Salt and freshly ground pepper
4 tablespoons chopped flat-leaf parsley
Olive oil and hot sauce, for serving
In a blender or food processor, combine the whole piquillos with the hummus, stock and tomato puree – puree until smooth. Transfer the soup to a medium saucepan, season with salt and pepper and bring to a boil. Add the rice and chicken just to heat through; do not over cook since the rice and chicken have been pre-cooked. Ladle the soup into bowls and garnish with parsley, sliced piquillos, olive oil and hot sauce.
Note: The soup is very good the next day but you may need to add more chicken stock when reheating if the soup becomes too thick from the starch in the rice.