How do I "cool" down very spicy tortilla soup? 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.
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.