In a large Dutch oven, heat olive oil over medium heat. Add chopped apple and diced white onion, stirring in chili powder and ground cumin. Sauté for 6-8 minutes until soft and fragrant. Remove from pot and set aside.

Lower heat to medium-low and add butter to the same pot. Once melted, whisk in flour, cooking for 1 minute until it forms a smooth paste. This roux adds richness.

Gradually pour in chicken broth, whisking to avoid lumps. Slowly add half & half and stir until mixture thickens, about 3-5 minutes.

Stir in the reserved apple and onion mixture, chopped rotisserie chicken, and drained cannellini beans. Season with salt and pepper and simmer for 5-7 minutes.

Finally, stir in shredded Mexican blend cheese and let it melt into the chili for about 3 minutes before serving.