Heat a large pot over medium-high heat and add the ground beef. Cook for about 5-7 minutes, breaking it into smaller pieces as it browns until well cooked, reaching an internal temperature of 160°F (71°C).

Once the meat is cooked, add the sliced stewed tomatoes, RO-TEL tomatoes, black beans, pinto beans, and whole kernel corn. Sprinkle in the taco seasoning and ranch dip mix, stir well, and bring to a boil.

After boiling, stir in the frozen pepper and onion blend along with the broccoli and cauliflower florets. Lower heat and let it simmer for another 6-8 minutes until the vegetables are tender.

Reduce heat to low and add the fat-free cream cheese and Greek yogurt. Stir continuously until fully melted and incorporated, achieving a creamy consistency.

Remove the pot from heat and ladle the soup into bowls. Garnish with toppings like cilantro, avocado, or shredded cheese if desired.