In a large pot or dutch oven over medium-high heat, cook the ground beef with chopped onion, garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until beef is no longer pink.

Drain any excess grease if necessary.

Add the cubed potatoes, diced tomatoes with green chilies, chicken broth, and milk to the pot.

Simmer over medium heat until the potatoes are fork-tender.

Stir in one cup of shredded cheese until melted.

In a small bowl, whisk together cornstarch and cold water. Then, whisk into the soup and simmer gently for 3 to 5 minutes until thickened.

Serve the soup topped with remaining cheese, crumbled bacon, diced onions, and diced pickles if desired. Optional: toast chopped top of sesame bun in a 350°F oven for 5-10 minutes.