Buffalo Chicken Soup

I was catching up on Facebook a couple of weeks ago and a recipe for Buffalo Chicken Soup in the crockpot caught my eye.  I was oddly intrigued trying to imagine what buffalo chicken wings would taste like in a soup. I made a mental note that I should try and make it sometime and for the life of me, I couldn't find it again when I wanted to make it for a potluck at work.  So I did what I always do... summoned up my magic Google powers, read about a dozen different recipes and put the best of what I read together to make my own version that was pretty dang tasty. Oh, and I added the secret, totally white trash but delicious ingredient:  Velveeta. Enjoy!


Ingredients:
diced carrots (about a cup)
diced celery (about a cup)
diced onions (about 1/4 cup)
1 packet of Hidden Valley Ranch dressing mix
2 cans of white meat chicken- could add more
(I'm going to use rotisserie chicken next time I think)
1 package of cream cheese (I used the 1/3 less fat kind)
1/4 of Frank's Hot Sauce (or more to taste)
1 big package (48oz) chicken stock
Velveeta queso blanco, about 8 oz or 1/3 the chunk

Rinse and prepare vegetables. (My Home Chef recipes always start like that so I thought I'd throw it in.  Just in case you were going to use dirty whole vegetables or something.) Place in crock pot along with chicken stock, cans of chicken (and chicken juice) and pretty much everything else on that list-- nothing special except cut the Velveeta up into cubes.  Cook on high 4 hours or low for 8, stirring occasionally to incorporate cheeses as they melt. You can top with shaved carrots, shredded cheese, and/or drips of Frank's to garnish.