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