In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced white onion and chopped apples. Sauté for about 6-8 minutes until the onion is translucent and the apples have become slightly tender.

Stir in 1 tablespoon of chili powder and 1 teaspoon of ground cumin, ensuring the spices coat the onion and apple mixture evenly. Cook for an additional 1-2 minutes until fragrant. Transfer this mixture to a plate and set aside.

Reduce heat to medium-low and melt 2 tablespoons of butter in the same Dutch oven. Whisk in 2 tablespoons of flour and cook for about 1 minute to form a roux.

Gradually whisk in 4 cups of chicken broth and 1 cup of half & half. Bring to a gentle simmer and cook for about 3-5 minutes until it thickens slightly.

Stir in the chopped rotisserie chicken and 1 can of drained cannellini beans into the simmering broth. Reintroduce the reserved apple and onion mixture back into the pot. Stir everything together and simmer for another 5 minutes.

Gradually incorporate 1 ½ cups of shredded Mexican blend cheese into the pot, stirring until completely melted.

Ladle into bowls and garnish with your favorite toppings, like slices of avocado or a dollop of sour cream.