Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove.
Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.