Cheesy Buffalo Chicken Soup

1. Melt butter in a deep pot over medium heat.
2. Chop your veggies.
3. Add onion into the butter and caramelize for around 5-10 minutes. Then add garlic and saute for 2 more minutes, stirring occasionally.
4. Add chicken and stir to coat it in butter.
5. Add celery, carrots and chicken broth and stir.
6. Add Buffalo (Frank’s Red Hot) sauce and stir.
7. Add blue cheese dressing and stir. Let the soup simmer for 10 minutes.
8. Remove from heat, add mozzarella cheese and stir several times. Top with Muenster cheese and cover the pot. Let it sit for 5 minutes before serving.