Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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