Creamy Chicken Apple Chili

1. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring occasionally for 5 minutes or until barely cooked through. Transfer chicken to a bowl. (Instead of cooking it on the stovetop, you can mist 2 small chicken breasts with oil, season it with salt and pepper, then bake at 350 F for about 20 minutes, cool slightly, and chop or shred.)
2. In the same pot, heat the remaining 2 tablespoons of olive oil. Add the apples and onion (add the spices at this time if you baked the chicken instead of cooking it on the stovetop) and cook, stirring occasionally until softened. This should take about 6 minutes. Remove apple mixture from the pot and add it to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour, continuing to whisk for one minute. Then whisk in the chicken broth and milk and continue heating and stirring until thickened, 3 minutes. Stir in the chicken-apple mixture and beans and bring to a simmer. You may need to add more milk and/or broth for consistency. Ladle the soup into bowls, then top with the cheese and green onion. Serve with the tortillas or crusty bread.