Mexican chicken soup with vanilla skyr

700 g chicken, cut into bite-sized pieces
1 red pepper, finely chopped
1 green pepper, finely chopped
2 carrots, finely chopped
1/2 leek, finely chopped
2 cloves of garlic, finely chopped
1 onion, finely chopped
1/2 red chili, deseeded and finely chopped
2 tbsp olive oil
2 cans of chopped tomatoes
2 cubes of chicken stock
1 tsp curry powder
1 tsp chicken seasoning spice
3 litres of water
250 ml single cream
1 can of tomato purée
200 g cream cheese
Salt and freshly ground pepper
Vanilla skyr
Grated cheese

Heat the olive oil in a pan at low heat and fry the vegetables for a short while, enough to get a slight shine. Place the vegetables in a large pot, add the water, tomato purée, curry powder, chicken stock cubes and canned tomatoes. Allow this to simmer while you cook the chicken. 

Cut the chicken into small pieces and fry in olive oil in a saucepan. Season with chicken spices, salt and pepper. Add the chicken to the soup. Let it simmer at a low heat for 10–15 minutes.

Finally, add the single cream and cream cheese to the soup. Let the soup simmer at low heat for approximately 30 minutes or more. Serve the soup with vanilla skyr, nachos, grated cheese and fresh coriander