In a large pot over medium heat, heat the olive oil. Add ground chicken and break up with wooden spoon or other utensil.
Add carrots celery and onion, sauté until beginning to soften. Stir in paprika and bay leaf; season with salt and pepper.
Slowly add in chicken stock and hot sauce, followed by tomato sauce and tomatoes.Stir together and allow to simmer uncovered for 25 to 30 minutes until flavors have come together and soup has cooked down slightly.
Serve topped with crumbled blue cheese.