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Thought the recipe asked for a full can of chipolte peppers, of course it was only one. was able to remove most but is still to spicy for company.

marked as duplicate by GdD, Erica, Cindy, Ward, Stephie Nov 11 at 12:31

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Basically, there are two ways to reduce how spicy any soup is:

However, in your case, where you added about 8X as many peppers as you should have, I'm not sure either avenue is practical; you would have to at least triple the volume of the soup to have an effect. I suggest starting over.

  • 7
    Saving the current batch as a "starter" that can be added to the new soup in small quantities could work. Especially if the soup freezes well. – bruglesco Nov 9 at 0:45

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