Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Once shimmering, add the diced white onion and peeled, chopped apples. Sauté for about 6–8 minutes until the onions are translucent and the apples have softened, absorbing the richness of the oil. Stir in chili powder and ground cumin, cooking for an additional minute to combine the flavors and release their aromas.

Transfer the apple and onion mixture to a plate and set aside temporarily. Lower the heat to medium-low and add 2 tablespoons of butter to the Dutch oven, letting it melt completely. Whisk in 2 tablespoons of flour, cooking for 60 seconds until golden and bubbly.

Gradually whisk in 4 cups of chicken broth and 1 cup of half & half, stirring constantly to avoid lumps. Continue to cook this mixture for about 3–5 minutes until it thickens slightly and the flavors meld together, creating a creamy soup base.

Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture into the pot. Cook everything together for another 5 minutes on medium heat.

Once all ingredients are well combined and heated through, reduce the heat to low. Stir in 1-2 cups of shredded Mexican cheese blend, mixing until melted and creamy. If the chili is too thick, add an extra splash of chicken broth.

Ladle the warm White Cheddar Apple Chicken Chili into bowls. For an inviting touch, garnish with fresh apple slices or a sprinkle of cilantro. Serve with toasted bread or pita chips for dipping.