In a large saucepan, combine the undrained canned ingredients: Rotel tomatoes with green chilies, ranch style beans, pinto beans, whole kernel corn, and diced tomatoes. Stir these together over medium heat until the mixture begins to warm and blend, about 3–5 minutes.

Next, stir in the dry ranch dressing mix, taco seasoning, and finely diced onion. Ensure everything is well combined, allowing the spices to coat the ingredients evenly.

In a skillet over medium-high heat, brown the ground meat—either beef or turkey—until no longer pink, about 6–8 minutes. Add the cooked meat to the saucepan.

Stir well to integrate the meat and allow the contents to simmer on medium-low heat for about 10 minutes, stirring frequently.

Ladle the warm soup into bowls, topping each serving with shredded cheese, a dollop of sour cream, and crunchy corn chips.