One of the most common mistakes when making a spicy soup, such as chili, is that it may wind up being too spicy. A soup that has "too much heat" can ruin the presence of other flavors. There are several ways to remedy a soup that is too spicy, and none of them are very difficult or time consuming.
Things You'll Need
- Soup pot
- Original ingredients for your soup
- Tomatoes, or tomato sauce
- Cornbread mix
- Sour Cream
Prepare another batch of the soup in a spare soup pot, using the same directions and ingredients as the original recipe, but leave out the chilies. Once finished, mix the batch that is too hot into this new batch to the degree you would like it spiced.
Add tomatoes or tomato sauce, cornbread mix and even small bits of bread to taste in order to help tone down the spiciness. If you choose to use cornbread mix, add it in 2 tbsp. increments and check the spiciness and grittiness of your soup. Each of these ingredients soaks in the spicy oils of chilies, and can even work to counteract them.
Top the soup with basic dairy products such as sour cream and cheese. The base, rather than acidic, nature of these products help to counteract the acids and oils present in chili spices. As a last resort, you can also add milk to your soup, but add this only in small increments before checking the soup, for it can quickly spoil many of your soup's flavors.