1️⃣ Sauté vegetables: Heat a large soup pot or Dutch oven over medium heat. Add the butter, and once melted, sauté the diced onion, carrots, and celery until soft, about 5 minutes. Add the minced garlic and cook until fragrant, 30-60 seconds.

2️⃣ Add broth and chicken: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle the chicken breasts into the broth and bring to a boil. Reduce heat to medium-high, cover, and simmer for 20-25 minutes, flipping the chicken halfway through to ensure even cooking.

3️⃣ Shred the chicken: Once the chicken is fully cooked (internal temperature of 165ºF/74ºC), remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.

4️⃣ Add sauces and seasoning: Stir in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper. Mix well to combine.

5️⃣ Incorporate cream cheese: Cut the softened cream cheese into cubes and add them to the soup. Let it sit for 3-5 minutes, then stir until the cream cheese is fully melted and incorporated into the soup.

6️⃣ Simmer and add cheese: Reduce the heat to low-medium and simmer for 5-10 minutes, allowing the soup to thicken. Stir in the shredded cheddar cheese until fully melted and creamy. Taste and adjust the seasoning or spiciness if needed.

7️⃣ Serve: Ladle the soup into bowls and add your favorite toppings, such as blue cheese crumbles, chopped green onions, or crushed tortilla chips/Doritos for added crunch and flavor.