1In a large Dutch oven,heat 2 Tablespoons olive oil over medium-high heat.
Add the chicken,chili powder,cumin.Season with salt & pepper & cook,stirring,for 5 minutes;transfer to a bowl
2In the same pot,heat the remaining 2 Tablespoons olive oil.
Add the apples and onions and cook,stirring until softened,6 minutes.
Add to the chicken.
3In the same pot,melt the butter over medium-low heat.Whisk in the flour for 1 minute;Whisk in the chicken broth and milk until thickened;3 minutes.
Stir in the chicken-apple mixture and beans;bring to a simmer,then stir in the cheese.
Serve with the tortillas and scallions.