In a large pot, brown the ground beef over medium heat, breaking it into crumbles. Remove any excess grease.

Add the diced onion and garlic to the pot and sauté until softened, about 2-3 minutes.

Stir in the taco seasoning, ranch dressing mix, chili powder, and cumin (if using). Cook for 1 minute to bloom the spices.

Add the canned tomatoes with green chilies, beans, corn, and broth. Stir everything together.

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.

Taste and adjust seasonings if needed.