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Perfect with crackers, or just a blanket and a comfy chair

(page 2 of 3)




Sue Martin of Zaney’s River Street Coffee House in Hailey provided Sun Valley Magazine with a short list of their fabulous soups, each exotic and tantalizing. She asked whether we might have a favorite. We admit, after hearing about biscuits and gravy, tomato basil and chilaquiles rojos we couldn’t decide. We took her advice and deferred the decision to Chef Ruben Sanchez who Martin said was “thrilled” to choose the following.


8 tomatoes
1 jalapeno pepper
2 cloves garlic
1/2 cup sour cream
1/2 cup heavy cream
6 corn tortillas
1 cup chicken broth
3 medium chicken breasts
Mozzarella cheese
3 1/4 cup olive or canola oil
Salt and pepper to taste

• Roast garlic, jalapeno pepper and tomatoes on the grill (or boil) skin-on. Peel them and put them in a blender with salt and pepper.
• Toss the chicken breast in a bit of oil, salt and pepper. Grill until cooked and cut into cubes.
• In a medium pan, heat 1/4 cup oil and add tomato sauce. Cook for 3 minutes. Add sour cream, heavy cream and chicken broth. Cook for 7 minutes more or until thick.
• Heat three cups of oil. Cut corn tortillas like corn chips, into 1/8th pieces. Deep fry in the oil until brown. Remove and drain on paper towel. Sprinkle with salt.
• Place chips on a soup plate and cover with tomato sauce. Place chicken on top and sprinkle with Mozzarella cheese. Garnish with sliced radishes and cilantro.

Zaney’s River Street Coffee House
208 N. River St., Hailey


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