Prepare the Pot: Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the diced onion and bell pepper, and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. This step builds a flavorful base for the soup, enhancing the overall taste.

Brown the Ground Beef: Add the ground beef to the pot. Cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon. Continue cooking until no pink remains and the beef reaches 160°F (71°C). If more than a thin layer of fat remains in the pot, carefully spoon off the excess. Properly browning the beef adds depth of flavor and prevents a greasy texture.

Add the Garlic and Seasonings: Stir in the minced garlic, taco seasoning, and dry ranch seasoning. Cook for 30 to 60 seconds, stirring constantly. The mixture should smell fragrant, but the spices should not darken or stick to the bottom. This step infuses the soup with aromatic flavors that enhance the overall dish.

Add the Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes with their juices, tomatoes with green chiles, and beef broth. Scrape the bottom of the pot to loosen any browned bits. This helps to incorporate all the flavors and ensures nothing is wasted.

Stir in the Beans and Corn