Heat the olive oil in a large Dutch oven over medium heat. Add chopped onion and diced apples, sauté for 6-8 minutes until translucent.

Lower the heat, add butter, and whisk in the flour to create a roux, cooking for about a minute.

Slowly whisk in chicken broth and half & half, simmer for 3-5 minutes until it thickens.

Stir in the apple and onion mixture, rotisserie chicken, and cannellini beans. Let simmer for 5 minutes.

Adjust thickness by adding more chicken broth if desired, then stir in Mexican blend cheese until melted.

Serve in bowls, garnished with chopped apples, cilantro, or sour cream, alongside crusty bread.