1. In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
2. Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning.
3. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
4. To serve, place tortilla chips in the bottom of a bowl and ladle soup over the chips. Top with shredded cheese, sour cream, or other toppings as desired.

Freezer to Slow Cooker Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place all the ingredients in a gallon size zip lock bag. ( you do not need to brown the meat with the onions first unless you want to)
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move the frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 8 hours or high for 4 -6 hours.
4. Top with diced tomatoes, sour cream or plain Greek yogurt, green onion, avocado, and additional cheese as desired.