Brown the ground beef in a skillet over medium-high heat, then drain off excess grease. Stop when the beef is cooked through and no longer pink.

Add the browned ground beef, black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and broth to the crockpot, then stir to combine. Mix until everything is evenly distributed.

Cook on Low for 6-8 hours, with the lid on, until the flavors meld and the soup looks thickened. Look for gentle bubbling around the edges.

If using High instead, cook for 3-4 hours until hot and thickened. You should see steady bubbling throughout the pot.

If the soup becomes too thick, add extra broth a splash at a time and stir until it reaches your preferred consistency. Add slowly so the soup stays hearty.

Taste the soup and adjust seasoning before serving. Stop when the spice level matches your preference.

Spoon the taco soup into bowls and top each serving with shredded cheddar. Add cheese so it melts slightly from the hot soup.

Add sour cream over the top, letting it streak into the broth. Use as much or as little as you like.

Sprinkle tortilla chips into or on top of each bowl. Keep them visible for crunch.

Finish with sliced green onions, jalapeños, and diced avocado. Aim for a fresh, bright topping layer right before eating.