This unbelievably easy and deep flavored recipe is from Food and Wine magazine.
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 cook white rice
1 cup shredded rotisserie chicken
Salt and freshly ground pepper
2 Tbsp. chopped flat-leaf parsley
Olive oil and hot sauce, for serving
In a blender or a food processor (I used a bowl and immersion blender), combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to medium saucepan. Add 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.