Crockpot Cowboy Soup

Crockpot Cowboy Soup 
Ingredients:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (10 ounces) diced tomatoes with green chilies
1 can (4 ounces) diced green chilies
1 packet taco seasoning mix
1 packet ranch dressing mix
4 cups beef broth
Salt and pepper to taste
Shredded cheddar cheese, sour cream, and chopped green onions for garnish

Directions:
In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent.
Transfer the cooked beef, onion, and garlic to a crockpot.
Add the diced tomatoes, kidney beans, pinto beans, black beans, corn kernels, diced tomatoes with green chilies, diced green chilies, taco seasoning mix, and ranch dressing mix to the crockpot.
Pour in the beef broth and stir to combine all the ingredients.
Season with salt and pepper to taste.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Serve the Hearty Crockpot Cowboy Soup hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions