Start by choosing your meat. I love using shredded chicken for its tenderness, but ground beef can also lend a delightful savoriness. If you’re opting for chicken, feel free to use leftovers or rotisserie chicken for an easier option. Chop it or shred it to your desirable consistency so that it incorporates nicely in the soup.

In a small skillet over medium heat, add a splash of olive oil and throw in the finely diced onion. Sauté for about 3-5 minutes until translucent, then add the minced garlic. Cook for another minute, until the aroma wafts from the pan and makes you feel right at home. This step not only adds flavor but also enhances the overall depth of the soup.

Time to transfer everything into your trusty crockpot. Begin by throwing in the sautéed onions and garlic. Next, place your chosen meat on top. Then add the fire-roasted diced tomatoes and Rotel-style tomatoes. These two will pack a flavor punch. Add the mild diced green chilies, followed by the pinto beans and creamy white beans or kidney beans. Don’t forget about the golden corn—add it last.

Now comes the fun part—those taco seasoning and ranch seasonings. Sprinkle them evenly over the top of the mixture in the crockpot. This is where the magic happens; the spices will meld crazily during cooking. Stir everything until well combined.

Cover the crockpot and set it on low heat. Let it simmer for 6-8 hours or on high for about 3-4 hours. Honestly, you might just want to take a deep breath and take in those smells. It’s worth the wait.

When the cooking time is complete, lift the lid, and grab a spoon. Now's the moment to taste your creation. Does it need a touch of salt, pepper, or perhaps a splash of lime to elevate the flavors? Adjust according to your palate.

Spoon the taco soup into bowls, and let everyone garnish to their heart’s content. Whether it’s crunchy tortilla chips, creamy avocado, a sprinkle of cheese, or a dollop of sour cream, the toppings make it even more delightful!