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Creamy Roasted Red Pepper and Chickpea Soup with Chicken and Rice

  • Author: Food & Wine
  • Total Time: 18 minutes
  • Yield: 4 1x


This recipe takes advantage of store-bought ingredients to create an unusual and tasty soup. It is adapted from Food & Wine



1 12-ounce bottle roasted red peppers, reserving one-half pepper for garnish

3/4 cup hummus (maybe a little less)

3 cups low-sodium chicken broth

1 cup cooked white rice

1 cup shredded rotisserie chicken

Dash of cayenne pepper or to taste (optional)

Salt & pepper to taste

Flat leaf parsley and olive oil for garnish


In a blender, combine the peppers with the hummus and 1 cup of chicken broth. Puree until smooth.

Transfer the soup to a saucepan. Add the remaining chicken broth, rice, and chicken. Season with cayenne and black pepper. Taste first to see if any additional salt is needed as the hummus and rotisserie chicken will add salt on their own. Bring to a boil to heat through.

To serve, cut the reserved pepper into thin strips. Ladle the soup into bowls and garnish with the sliced peppers, parsley, and olive oil.

  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Category: Soups
  • Cuisine: American


  • Calories: 336.12
  • Sugar: 3.91 g.
  • Sodium: 500.08 mg.
  • Fat: 16.22 g.
  • Saturated Fat: 3.04 g.
  • Carbohydrates: 25.67 g.
  • Fiber: 4.02 g.
  • Protein: 24.68 g.
  • Cholesterol: 54.43 g.

Keywords: roasted red peppers, hummus, chicken, rice