Place the ground beef and chopped onion in your large stockpot. Cook over medium-high heat until the meat is fully browned. Make sure to break the meat into small crumbles as it cooks.

Carefully tilt the pot or use a spoon to remove the extra grease. Draining the fat makes the soup much lighter and healthier. This step ensures your broth stays clear and flavorful.

Sprinkle the taco seasoning and the Ranch dressing mix over the meat. Stir well to coat every piece of beef with the savory powders. This creates a deep and complex flavor base.

Open all your cans of tomatoes, beans, corn, and chilies. Do not drain the liquid from the cans. Pour everything into the pot with the meat and spices.

Stir the ingredients together until they are well combined. Bring the pot to a light boil. Reduce the heat to low and let it simmer gently for 45 minutes.

If the soup looks too thick, you can add one cup of water. Stir it in slowly until you reach your desired thickness. The flavors will continue to blend as it sits.

Ladle the hot soup into large bowls. Top each serving with a handful of corn chips and shredded cheddar cheese. Add a dollop of sour cream on top for extra richness.