Heat the olive oil in a large dutch oven over medium-high heat.
Add the chicken, salt, pepper, chili powder and cumin and stir together.
Cook until chicken is browned on all sides and then transfer to a bowl.
Add the apples and onion to the dutch oven and saute in the chicken drippings until softened, about 5-7 minutes. Transfer to the bowl with the chicken.
Add the butter to the pot. Once melted, add the flour and whisk together, cooking for about 30 seconds.
Add the chicken broth and milk and whisk constantly until the mixture thickens, about 3 minutes.
Once thickened, add the chicken, apples and onions from the bowl to the pot.
Add the beans and the chiles, stir to combine everything and let heat through, about 2 minutes.
Add the cheddar last, stir until it melts.
Garnish with scallions and/or sour cream or greek yogurt.