Coat the bottom of a large saucepan with olive oil and heat over medium.

Add the chicken, chili powder and cumin and give it a quick stir so that the spices coat the chicken.

Cook until the chicken is cooked through 5-7 minutes. Transfer the chicken to a large bowl and set aside.

Scrape the bottom of the saucepan with a wooden spoon to loosen up all the goodness that just stuck to the pan. Then coat the bottom of the pan with olive oil again.

Add the onions and apples and cook until soft, about 5 minutes. Add the apples and onions to the bowl with the chicken in it.

Again scrape the bottom of the pan with a wooden spoon. In the same pan, melt the butter.

Add the flour and whisk continuously until the flour turns a light brown; it should take a few minutes. Don't take your eye off of it because it will burn.

Add the chicken stock and milk and whisk until the sauce thickens.

Stir in the apple, onion, and chicken mixture.

Then stir in the beans and bring to a simmer.

Cook for about 10 minutes to let the flavors meld together.

Add in the cheese and stir until it melts.