In a large stockpot over medium-high heat, brown the ground beef. Add onion if desired and cook until soft and transparent.
Drain excess grease. If you ever struggle to figure out how to get rid of your excess grease, here’s a little tip I learned in Pinterest-land that I am amazed I never figured out on my own. Line a bowl with tinfoil and drain your excess grease into it. Allow it to sit and congeal. Close the tinfoil around the congealed grease goo, then throw away. Voila – you’re welcome!
Open cans of beans and strain the liquid. Open cans of tomatoes and corn, leaving liquid. Dump contents of all cans into stockpot with the beef.
Fill one can with water and also add to stockpot. (Add additional water as desired if you like a thinner consistency to your soup.)
Add taco seasoning and ranch packets to the stockpot and stir everything really well.
Turn stockpot to high and allow to boil. Stir again and turn temperature down to a simmer.
Cover and allow to simmer for 1-2 hours, remembering to stir occasionally.
Serve with shredded cheese, sour cream, and tortilla chips.