Brown the Ground Beef in a skillet over medium heat with diced onion for 5–7 minutes until no longer pink. Season with salt and pepper, then drain excess grease.

Combine the browned meat with ranch seasoning, taco seasoning, and water in a slow cooker or stock pot. Mix in white corn, diced tomatoes with chilies, diced tomatoes, and all beans.

If using a slow cooker, set to low and let it simmer for 4 hours. For stovetop, bring to a boil then reduce to low, simmering for about 1 hour.

Serve the thick and bubbly soup in bowls topped with sour cream, shredded cheddar, and Chili Cheese Fritos.