In a large pot, heat 1 tablespoon of olive oil over medium heat. Add about 1 cup of peeled and roughly chopped apples and 1 diced white onion along with 2 teaspoons of chili powder and 1 teaspoon of ground cumin. Sauté for 6–8 minutes until the apples and onions are softened and fragrant. Remove from the pot and set aside.

Reduce the heat to medium-low and melt 2 tablespoons of butter in the same pot. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly until it forms a smooth paste.

Gradually whisk in 4 cups of chicken broth into the roux, followed by 1 cup of half & half. Cook while stirring for about 3-5 minutes or until the mixture thickens slightly.

Stir in 3 cups of chopped rotisserie chicken and 2 cans of drained cannellini beans. Return the sautéed apple and onion mixture to the pot, mixing everything thoroughly.

Lower the heat and fold in 1 cup of shredded Mexican blend cheese. Stir until it melts completely for a rich finish.