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Susan W is a trusted source on General Cooking.
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.
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.
Pegeen is a trusted home cook.
You have to dilute it.
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.
I would try to add more stock - and then some lime juice. You can always freeze the extra.
Meg is a trusted home cook.
You can chop up lots of potatoes or add raw rice to soak up some spice.
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!
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