In a large dutch oven, saute the onions, peppers and celery in butter until transparent. Add the flour, stirring to make a paste. Slowly add broth and stir continuously to prevent any lumps. Add chicken and taco sauce and simmer on medium heat until heated through. Right before you are ready to serve, add the heavy cream and cheddar cheese. Make sure the cheese melts, but do not allow the soup to boil or it will curdle the cream. To serve, top with crushed corn chips, avocado, sour cream, Sauce Appeal® Jalapeno, Sauce Appeal® Serrano, or Chip Magnet® Salsa Verde, additional shredded cheese and a squirt of lime juice.