Brown the Meat: Start by browning your ground beef (or chicken) in a skillet over medium heat. This step adds depth to the flavor, but if you're in a rush, you can skip it and add the raw meat directly to the slow cooker. Once browned, drain any excess fat and set aside.

Prepare the Veggies: While the meat is cooking, dice the onion and mince the garlic. If you prefer a stronger garlic flavor, feel free to add more cloves! You can sauté the onion and garlic in a bit of olive oil for extra flavor, but adding them raw to the Crockpot works just fine too.

Load the Crockpot: In your slow cooker, add the ground beef, diced tomatoes, black beans, kidney beans, corn, taco seasoning, ranch seasoning, and beef broth. Give everything a good stir to combine.

Cook: Set your slow cooker to low and cook for about 6 hours or on high for 3 hours. The longer it simmers, the more the flavors will develop. Feel free to stir once or twice during cooking, but it’s not necessary.

Add the Cheese: When your soup is ready, stir in the shredded cheese and let it melt through. This step adds a creamy richness to the soup that’s simply irresistible.

Serve: Ladle the soup into bowls and garnish with your favorite toppings like sour cream, jalapeños, cilantro, or a squeeze of lime for a fresh, zesty kick. Don’t forget the tortilla chips for a satisfying crunch!