Directions

1. In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well. Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning.
2. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours. To serve, place tortilla chips in the bottom of a bowl and ladle soup over the chips. Top with shredded cheese, sour cream, or other toppings as desired.