tijuana pork and chicken smokey mexican soup

Ingredients For tijuana pork and chicken smokey mexican soup

• 5 skinless boneless chicken thighs
• bone from a smoked pork roast { optional }
• 1 package smoked pork hocks { rinsed } i had 4 small ones
• ¼ cup oil
• 3 tablespoon turbinado sugar
• 2 & ½ cups celery { finely minced }
• 1 red onion { finely minced }
• ½ jar roasted red peppers { roughly chopped }
• 1 gold sweet pepper { roughly chopped }
• ½ green sweet pepper { roughly chopped }
• 9 cloves dry roasted garlic { rightly chopped and smashed somewhat }
• 2 serrano peppers { tops cut off and left whole } you’ll fish those out when the soup is done optional
• 4 good size habanero peppers { keep whole but cut the tops off } optional you’ll fish these out when the soup is done
• 1 & ½ cups chopped spinach { i used frozen for this }
• 2 – 26 ounce containers chicken stock
• 1-16 ounce can white beans { drained and rinsed }
• 1 lime cut in ½ and juiced
• 1 orange washed and cut in ¼ and juiced and throw the oranges in as well
• 1 – 16 ounce jar medium salsa
• 2 cups of frozen corn
• 1 bag instant rice
• SPICES:
• 1 package original taco seasonings,1 large or 2 medium bay leaves, 1 tablespoon smoked paprika, 2 teaspoons basil, 2 teaspoons oregano, 2 tablespoon cumin
• TOPPINGS:
• fritos, cheddar cheese, sour cream