Heat the olive oil in a large soup pot. Season the chicken with the herb seasoning and add to the pot. Cook and stir 5 -7 minutes until the chicken is lightly browned. Remove the chicken to a plate and set aside. Leave the drippings in the pot.
Add the onions to the pot and stir to coat with the drippings. Cook for 3 minutes and add the garlic. Cook for 3 minutes more.
Add the colored and poblano peppers to the pot and cook stirring frequently for five minutes or so.
Return the chicken to the pan and add the corn, enchilada sauce, RoTel, and the chicken stock. Bring everything just to a boil. Reduce the heat and simmer for 20 -30 minutes.
Add the drained beans and heat for a few minutes longer.
Mix the masa harina with 1/2 cup of the evaporated milk until a smooth paste forms. Set aside. Pour the rest of the milk into the soup and stir to blend.
Mix a little more of the soup liquid into the masa harina paste and add it to the soup pot stirring well. Continue to cook for 5 minutes or so until the soup thickens. Adjust the amount of masa to achieve the thickness that you want.
Gradually add the shredded cheeses to the pot stirring until the cheese melts.
Ladle into soup bowls and top with tortilla chips, a little crumbled queso fresco and avocado cream. Serve.
Avocado Cream: Mash 1/2 of an avocado with a couple of spoons of light sour cream. Add enough fat free half & half to make it a cream consistency. Add a little chili powder and ground cumin and drizzle a bit on each bowl of soup