Add the oil to a large stock pot and heat over medium heat.
Add the ground chicken and cook, stirring often to crumble, until cooked through.
Stir in the onion, carrots, celery, and garlic. Cook for 3 minutes.
Rinse and sort through the beans. Set aside the seasoning packet that comes inside the package for another use.
Add the beans and chicken stock to the stock pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 2 hours, stirring occasionally.
Stir in the hot sauce, chili powder, cumin, and salt. Continue cooking for 15 minutes. Add more broth, if needed.
Serve with crumbled blue cheese and extra sauce.