1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and chopped onion, then cook until the beef is browned and the onion is softened, about 6 to 8 minutes. Drain excess grease if needed.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Add the taco seasoning, ranch seasoning, salt, and black pepper. Stir well to coat the beef mixture evenly.

4. Pour in the diced tomatoes, tomato sauce, beef broth, black beans, pinto beans, corn, and diced green chiles. Stir until fully combined.

5. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.

6. Taste and adjust seasoning if needed.

7. Ladle into bowls and top with shredded cheddar cheese, sour cream, jalapeno slices, and tortilla strips before serving.