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Heat a large dutch oven (I use a 6 quart) over MED heat. Once hot, add the olive oil and butter, then the onion and celery.
Cook for about 5 minutes, stirring occasionally, or until softened. Add garlic and cook about 30 more seconds.
Add the chicken breast pieces to the pot, then top with the beans, diced tomatoes, green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper.
Stir well, then bring to a low boil. Once boiling, reduce the heat to MED LOW and simmer uncovered about 20-25 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pot.
Use tongs to remove chicken pieces to a bowl, plate, or cutting board. Use two forks to shred the chicken, and set aside for a bit.
Add the cream cheese to a small mixing bowl. Use a ladle to add a few ladlefuls of the broth to the mixing bowl, and whisk until smooth. Stir in sour cream.
Pour cream cheese/sour cream mixture to the dutch oven and return the shredded chicken to the pot, and stir well to combine.
Serve hot, with desired garnishes.