In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped apples and diced white onion, then sprinkle in 1 tablespoon of chili powder and ½ teaspoon of ground cumin. Cook for 6-8 minutes.

Remove the sautéed apple-onion mixture from the pot and transfer it to a bowl.

In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook for about 1 minute to create a roux.

Gradually pour in 4 cups of chicken broth while whisking to prevent lumps. Add 1 cup of half & half and cook for 3-5 minutes until thickened.

Add 2 cups of chopped rotisserie chicken and the sautéed apple-onion mixture back into the pot along with 1 can of drained cannellini beans. Stir until combined.

Slowly mix in 1 cup of shredded Mexican blend cheese until melted and incorporated.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings.