Buffalo Chicken Soup

 Ingredients 

2 pounds rotisserie chicken coarsely shredded

3 tablespoons butter

½ cup coarsely chopped celery

½ cup chopped onion

2-14 ounce can reduced-sodium chicken broth

1 ½ cups coconut milk

Franks' Red Hot to taste

3/4 cups mozzarella cheese

1/2 cups crumbled blue cheese

1/8 cup all-purpose flour

 Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in 2 tbsp flour to make a roux.  Then add broth, milk, and the Frank's Red Hot.
2. In bowl toss together mozzarella and blue cheese. Add gradually to soup, stirring after each addition just until melted. Stir in  the shredded chicken; heat through. Top with and hot sauce.