Skinny Buffalo Chicken Soup


2 pounds of cooked and shredded rotisserie chicken
3 tbsp of ranch seasoning*
1 large head of cauliflower chopped
4 cups chicken stock
2 cups chicken broth
1 cup water
1 pound of sliced carrots
6 stalks of celery sliced
1 medium onion, diced
1 tablespoon butter
1 cup Franks Red Hot Sauce (or your favorite hot sauce), use less if you want it to be less spicy, more if you want to burn your mouth off :)
chopped green onion and blue cheese crumbles for garnish