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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.

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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.

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    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.
    – Summer
    Nov 9, 2018 at 0:45

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