In a large Dutch oven, heat olive oil over medium heat. Add diced onion and chopped apples, stirring in chili powder and ground cumin. Sauté for 6-8 minutes until the onions are translucent.

Transfer apple and onion mixture to a plate, reduce heat to medium-low, and melt butter in the pot. Whisk in flour to create a roux and cook for about 60 seconds until lightly golden.

Gradually whisk in chicken broth, ensuring no lumps remain. Stir in half & half and raise heat slightly. Simmer for about 3-5 minutes until thickened.

Stir in reserved apple and onion mixture, chopped rotisserie chicken, and drained cannellini beans. Simmer on medium heat for 5 minutes to meld flavors.

If too thick, gradually add more chicken broth until desired consistency is reached. Stir in shredded Mexican blend cheese until melted and gooey.

Serve hot, topped with diced avocado, fresh cilantro, or crushed crackers for added flavor and texture.