Heat a very large pot over medium-high heat and brown the ground beef with the diced onion until the meat is cooked through. Drain the fat so the soup isn’t greasy.

Add the black beans, kidney beans, pinto beans, corn, Rotel tomatoes, and diced tomatoes to the pot, then stir well to combine. Sprinkle in the taco seasoning, ranch dressing mix, and Hidden Valley original Ranch and stir again until evenly distributed.

Pour in the beef broth and bring the soup to a boil, stirring to loosen any browned bits. Keep the boil steady for the next step.

Simmer the soup for 15-20 minutes, stirring occasionally, until thick and hot throughout. Adjust heat to maintain a gentle simmer.

Season with salt and black pepper to taste, keeping the bold flavor from the three seasoning packets in mind. Stir to fully incorporate.

Serve immediately with a very generous topping of shredded cheddar, sour cream, and lots of tortilla chips, plus green onions. Add toppings right before eating to keep the chips crunchy.