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Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the carrots and celery and cook, stirring often, until they start to soften.
Add the ground chicken. Cook, breaking up with a wooden spoon as it cooks. Continue to cook until no longer pink.
Stir in the ranch seasoning, onion powder, garlic powder, salt, and pepper. Cook for 1-2 minutes.
Add in the chicken broth, beans, tomatoes, and buffalo sauce. Continue to cook until it comes to a simmer.
Once at a simmer, add in the cream cheese. Continue cooking, stirring often, until the cream cheese has melted into the chili.
Serve warm, topped with cilantro and blue cheese crumbles.