Step 1

Heat oil in a large pot over medium-high heat. Add ground chicken; cook, stirring occasionally, until browned and crispy, 6 to 7 minutes. Transfer the chicken to a plate and set aside.

Step 2

Add onion, carrot and celery to the pot; cook over medium-high heat, stirring occasionally, until the vegetables start to brown, about 3 minutes. Add tomato paste and cayenne; cook, stirring often, for 1 minute. Add 4 cups broth; stir, scraping to loosen browned bits. Stir in beans. Bring the mixture to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes.

Step 3

Carefully transfer 2 1/2 cups of the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 20 seconds. (Use caution when blending hot liquids.) Pour the pureed mixture back into the pot.

Step 4

Add the chicken to the pot, along with hot sauce, salt and the remaining 2 cups broth. Bring to a simmer over medium-high heat; reduce heat to medium and cook, undisturbed, for 10 minutes. Remove from the heat.

Step 5

Ladle 2 cups of the chili into a medium heatproof bowl; add cream cheese and whisk until smooth. Stir the mixture into the chili. Divide the chili among 4 bowls; sprinkle evenly with blue cheese and celery leaves.