A quick, creamy soup made with roasted red peppers, hummus, chicken, and rice. Perfect for busy days.

1 cup roasted red peppers, plus extra thin slices for garnish

8.5 ounces garlic hummus

2 cups low-sodium chicken broth

2 cups cooked brown rice

1 1/2 cups cooked chicken, shredded

1 tablespoon dried parsley

1/4 teaspoon cayenne pepper

1/2 teaspoon coarse salt

2 scallions, whites and greens sliced

Shredded mozzarella cheese, for topping (optional)

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1. Blend roasted red peppers and hummus until smooth.

2. Pour mixture into a saucepan over medium heat.

3. Stir in broth, rice, chicken, parsley, cayenne, and salt.

4. Heat gently until a low simmer forms.

5. Remove from heat and serve.

6. Garnish with scallions and mozzarella if desired.

Heat gently and avoid boiling to maintain a creamy texture.