I made my mexican style soup too spicy... What should I do? I don't want to dilute with more stock.

Meagan
  • Posted by: Meagan
  • December 12, 2014
  • 1495 views
  • 7 Comments

7 Comments

kimhw December 14, 2014
The only thing I've ever had any luck with is making a whole batch with no spice and combining. Luckily soups freeze well, and make great gifts!
 
luvcookbooks December 13, 2014
You can chop up lots of potatoes or add raw rice to soak up some spice.
 
Bevi December 13, 2014
I would try to add more stock - and then some lime juice. You can always freeze the extra.
 
keg72 December 13, 2014
Could you add ingredients -- like black beans or corn -- which aren't spicy? doing that won't be quite as effective as adding stock, but that could help.
 
Pegeen December 12, 2014
You have to dilute it.
 
mouveMarie December 12, 2014
I would maybe think about what you want to serve it with... acidity (lime, lemon, orange) and milk products/ something with a creamy factor and fat, can really help cut through the heat.
 
Susan W. December 12, 2014
Unfortunately, there's no magic cure. I have done it so many times. I love heat, but there's a point where the flavors disappear behind the heat. You can make a half batch with no spice and add it. A pain, I know.
 
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