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In a large pot set over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables are soft and aromatic.
Sprinkle in the seasoning along with salt and black pepper. Stir well, then add the broth and cubed potatoes. Bring the soup to a gentle simmer and cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the red salsa, green salsa, and hot sauce. Add the shredded chicken and chopped cilantro. Let the soup simmer for another 5 to 7 minutes so the flavors blend and everything is warmed through.
Spoon the soup into bowls and add your favorite toppings, such as tortilla chips, yogurt or sour cream, cheese, avocado, green onions, and a squeeze of fresh lime juice.