Fall is here! While I have yet to indulge in my inaugural pumpkin spice latte, I cannot contain my excitement.

I know I speak for all of us at Fridge to Fork when I say that growing up in the deep south states of Georgia and Alabama, we didn’t really have all four seasons. It was either cook-an-egg-on-the-sidewalk scorching hot in the summer, or “meh, I can probably still wear shorts and just a long sleeve shirt” in the winter. Now, after living six years in DC and finally experiencing fall and spring (whoa!), I have to say that fall has quickly become my favorite season.

In addition to football and cable knit sweaters, fall also means it’s time to break out the comfy soup recipes, like this easy, crockpot black bean and chicken enchilada soup from Skinny Taste. I like to throw this in the crock pot on Sunday morning and voila – four to six hours later with minimal effort – I now have five delicious lunches ready for the work week. It’s light and tasty, yet the chicken helps to keep me full all day. If there’s any leftovers (which is unusual), I freeze the soup in individual servings for a rainy day.

Have extra black beans, cilantro, chipotle chilies, onion, and other ingredients? Check out our black bean burgers with chipotle mayo. Nearly all the same ingredients to save you a little time and money at the grocery store.

If you try our black bean and chicken enchilada soup, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.