How do I "cool" down very spicy tortilla soup? [duplicate]
![How do I "cool" down very spicy tortilla soup? [duplicate] - Flat lay of nachos near guacamole sauces and sliced white bread on plates How do I "cool" down very spicy tortilla soup? [duplicate] - Flat lay of nachos near guacamole sauces and sliced white bread on plates](/assets/images/how_do_i_quotcoolquot_down_very_spicy_tortilla_soup_duplicate_0.jpeg)
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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.
Best Answer
Basically, there are two ways to reduce how spicy any soup is:
- Make more soup and dilute the spices
- Add more starch and/or dairy to the existing soup
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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