Tijuana pork and chicken smokey Mexican soup

Irisa Raina 9


This soup has a lot of ingredients I know….but you make it once, eat and freeze the rest.

So don’t let the long list make you shy away from it.

If you can’t handle the heat just leave them out, but I would add one jalapeño.


☆☆☆☆☆ 0 votes

1 Hr
2 Hr 30 Min
Stove Top


  • ·
    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

  • ·
    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

  • ·
    fritos, cheddar cheese, sour cream

How to Make Tijuana pork and chicken smokey Mexican soup


  1. Cut the chicken into bite size pieces and brown { in batches } in ¼ cup oil. You’ll want the oil very hot, you’re not looking to cook the chicken but to brown it. Once all the chicken has browned remove it from the oil. Place the chicken in a soup pot or crock pot.
  2. While the chicken is browning, chop the vegetables.
  3. Then add the sugar to the oil { turning down the oil and let it cool for a minute } and sauté the vegetables and on a low heat keep stirring the vegetables till the celery, onion, garlic, peppers { green, orange, red, Serrano } are soft. Add them to the soup pot. When you are cooking with hot peppers, the sugar takes them to another whole level.
  4. Put the smoked bone, and pork hocks into the pot. Add the stock, salsa, seasonings, beans, Habanero peppers and spinach.
  5. Bring to a boil, then cover and turn down and cook low and slow for about 1 hour, then remove the hocks and the smoked bone { if there is any meat on it remove it } and remove the bones and fat from the hocks and chop the meat and add it back to the pot and continue to cook for 1 hour. Before adding the corn and rice, fish out the orange pieces. At this point check for seasonings, salt and pepper then add the lime juice and cover and continue to cook on a low simmer for 30 minutes.
  6. NOTE:
  7. Top with sour cream, cheese & Fritos!

Printable Recipe Card

About Tijuana pork and chicken smokey Mexican soup

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #Smokey good

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