Heat pot with olive oil and butter. Saute onions, carrots, celery, jalepenos and garlic in pot until softened. Once softened remove from pot and set aside. Add more olive oil to pot and brown chicken in batches. Once finished browning chicken deglaze the pan with sherry or white wine. Add veggie mixture and browned chicken back into the pot. Add 2 cups chicken stock , crushed tomatoes, and tomato sauce and let cook for around 10 minutes, then add wing sauce and hot sauce. Dump in can of nacho cheese soup, combine and simmer until heated through. If chili isn’t desired thickness add a bit of corn starch into a bit of water and pour some of this ‘slurry’ into the chili to thicken. Allow to simmer.