1️⃣ Sauté the Vegetables: Heat a large soup pot or Dutch oven over medium heat. Add the butter and let it melt. Add the diced onion, carrots, and celery, and sauté until they are softened, about 5 minutes.

2️⃣ Add Garlic: Add the minced garlic and sauté for 30-60 seconds until fragrant.

3️⃣ Add Broth and Chicken: Pour in the chicken broth, stirring to lift any browned bits on the pot’s bottom with a wooden spoon. Nestle the chicken breasts into the broth, increase the heat, and bring it to a boil.

4️⃣ Cook the Chicken: Once boiling, cover the pot, reduce heat to medium, and let it simmer for 20-25 minutes or until the chicken is cooked through to an internal temperature of 165ºF (74ºC). Flip the chicken halfway through to ensure even cooking.

5️⃣ Shred the Chicken: Remove the chicken from the pot and shred it using two forks (or a hand mixer). Return the shredded chicken to the pot.

6️⃣ Add Seasonings and Buffalo Sauce: Stir in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper.

7️⃣ Add Cream Cheese: Cube the softened cream cheese and add it to the pot. Let it sit for 3-5 minutes, then stir to melt it into the soup.

8️⃣ Simmer and Melt Cheddar: Reduce heat to low-medium and simmer for another 5-10 minutes until the soup thickens. Add the shredded cheddar cheese, stirring until fully melted. Adjust salt, pepper, or spice level to taste.

9️⃣ Serve and Top: Ladle the soup into bowls, and top with blue cheese crumbles, chopped green onions, and crushed tortilla chips or Doritos for an extra layer of flavor and texture.