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

Drain any excess grease if necessary.

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

Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.

Stir in 1 cup of shredded cheese until melted.

In a small bowl, whisk together cornstarch and cold water, then stir into the soup. Simmer for 3-5 minutes until thickened.

Serve hot, topped with remaining cheese, crumbled bacon, diced pickles, and optional sesame bun croutons.