Drain and rinse beans and corn. Pour into slow cooker.
Chop pepper and onion. Add to slow cooker along with diced tomatoes, broth, taco seasoning and ranch seasoning. Mix well.
Cook on high for 3 hours (or on low for 6 hours).
To serve: garnish with desired toppings like chopped cilantro, green onions, sour cream.This soup is freezer-friendly. Make it ahead of time and save for later. I like to use freezer safe bags and lay them flat in the freezer. Remove the night before and reheat in the microwave or on the stove top. Be sure not to open the lid as you are cooking the soup. Otherwise, it will let out the heat and will change how long it needs to cook. Never overfill the slow cooker. This can cause the food not to cook properly if it's overcrowded. This soup can be kept in the refrigerator for 3-4 days. Use this soup as a meal prep for the week's lunches by making it on Sunday and serving up for the week. Ninja Foodi and Instant Pot Directions: Add all ingredients into the pressure cooker. Close the lid and set the valve to sealing. Pressure cook high pressure for 6 minutes followed by a quick release of pressure. Stir and serve.