Mix the ground chile, cumin, paprika, garlic powder, onion powder, oregano, sea salt, black pepper, and cayenne in a small bowl. Dice the onion and chop the fresh tomatoes. Measure the chicken meat stock, homemade ranch, and yogurt cheese before you begin.

Set a 6- to 8-quart Dutch oven over medium heat. Melt one tablespoon homemade unsalted butter and add the diced onion. Stir for 3 to 5 minutes, until glossy and translucent around the edges. Lower the heat if it browns before softening.

Add the ground beef and spice mixture. Break the meat into small crumbles with a wooden spoon, stirring so the spices coat the beef. Cook until browned; use a food thermometer to verify the beef reaches 160°F before adding the other ingredients.

Stir in the chopped fresh tomatoes and chicken meat stock, scraping the browned bits from the pot. Bring to a gentle boil, then lower the heat to a steady simmer. Cook for 20 to 30 minutes, stirring occasionally, until the tomatoes soften and the broth tastes savory rather than raw-tomato sharp.

Reduce the heat to low. Stir in the homemade ranch dressing and yogurt cheese until the yogurt cheese melts through and the broth turns an even, opaque red-orange. Do not let the soup boil hard after adding the cultured dairy.

Taste and add a little more sea salt if needed. Ladle into bowls and offer the toppings separately.