Looking for a low effort, stick-to-your-ribs dinner? You’ve come to the right place. This Tex-Mex inspired soup is hearty, delicious, and endlessly riffable. Here are some ways to switch it up:

• Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer cook time, so tack an extra hour on for a total of 4 hours on high in the slow cooker.

• Get fancy and make your

enchilada sauce from scratch. It’s easier than you think, and it will had a smoky complexity to your broth.

• Mix and match your favorite toppings. Try crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalapeños, pickled red onions… whatever floats your boat.

• Make your own black beans. (Yes, we may be leaving “easy” territory. 😬) Homemade beans are more flavorful and more economical than canned beans, so if you have the time, make ’em at home!

• If you love all things spicy, add some cayenne (a pinch at a time), hot sauce, or canned chilis to your soup to kick the heat up a notch.