In a Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the peeled and chopped apples along with the diced white onion. Sauté for 6-8 minutes until the onions are translucent and the apples become slightly tender.

Sprinkle in 1 tablespoon of chili powder and 1 teaspoon of ground cumin into the sautéed apple-onion mixture. Stir well to combine the spices and evenly coat the aromatics. Allow the mixture to cook for an additional minute until fragrant.

Transfer the cooked apple and onion mixture to a plate and set it aside. Lower the heat to medium-low, then melt 2 tablespoons of butter in the same Dutch oven. Whisk in 2 tablespoons of flour to create a roux, cooking for about 60 seconds.

Gradually whisk in 4 cups of chicken broth along with 1 cup of half & half. Stir until the mixture is smooth and begins to simmer, around 5-7 minutes.

Stir the reserved cooked apple-onion mixture, 2 cups of chopped rotisserie chicken, and 1 can of drained cannellini beans into the simmering broth. Mix well and heat through for about 5 minutes.

Reduce the heat to low and stir in 1 cup of shredded Mexican blend cheese until melted smoothly into the chili. Adjust consistency with more chicken broth if needed.

Ladle into bowls and optionally top with fresh herbs, additional cheese, or a dash of chili powder. Serve hot with crusty bread or rice.