Chicken Hummus Soup

Coat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.

In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.

Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.