My chili, chicken, posole soup is way too spicy, what can I use tot one it down? Thanks.

  • Posted by: Momo
  • November 5, 2015


QueenSashy November 5, 2015
Momo, I think it all depends on how important it is to serve the soup right away. As others have mentioned, using dairy, extra broth or other stuff to dilute might help, but it will change the flavor of your soup. Alternatively, If you have time and resources, you could make another batch without any spice and combine the two...
Susan W. November 5, 2015
Unfortunately, there's no magic cure but to dilute it with more soup minus whatever made it hot. A big dollop of sour cream on each serving will help a little, but it won't take the heat away.
sexyLAMBCHOPx November 5, 2015
This is from an article by Food52
If Your Dish is Too Spicy...

How to Save an Overly Salty/Spicy Dish on Food52 How to Save an Overly Salty/Spicy Dish on Food52

When it comes to spice, dairy is the best neutralizer. This is because chilis contain capsaicin, a substance which makes your tastebuds feel that fiery burn. Milk contains casein, a compound which bonds with capsaicin and helps dissipate it. Next time you want to dial back the spice level on a dish, try stirring in a few spoonfuls of yogurt or sour cream -- and next time you're dared to eat a whole jalapeño pepper, be sure to have a glass of milk handy.

More: A hefty dollop of sour cream cools the burn of this hearty chili.

Another ingredient that can help combat spice is nut butter. Rich in fat, nut butters will mellow out the fire in your dishes -- just make sure its flavors will play well with the other ingredients. Creamy avocados can also help soothe a burning tongue.
sexyLAMBCHOPx November 5, 2015
If it was my chicken posole and wanted to tone down the spice I would add more broth to the pot and slices of avocado to each bowl and sour cream although non-traditional. Or if you love hominy add an extra can if you have it and more chicken.
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