Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and stir for another minute without browning.

Incorporate the cubed chicken, cooking until browned on all sides for about 5-7 minutes.

Mix in the diced apples and cook for a few minutes until slightly softened, about 3-4 minutes.

Pour in the chicken broth and bring to a boil.

Stir in the beans, ground cumin, and paprika. Reduce heat and let simmer for 25 minutes.

Finish by stirring in the shredded white cheddar until melted.