tijuana pork and chicken smokey mexican soup

Ingredients

• - 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