Rinse beans. In a 4-quart Dutch oven, combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
Drain and rinse beans. Return beans to Dutch oven. Add chicken broth, onion, celery, cumin, oregano, hot pepper sauce, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until beans are tender.
Stir in chicken and chile peppers; heat through. Ladle chili into warm soup bowls. Top with sour cream. Serve with tortilla chips and salsa. Makes 6 to 8 servings.
For a thicker chili, lightly mash the bean mixture before adding chicken and chiles.