In a large pot or dutch oven over medium-high heat cook the ground beef along with the onion, garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until beef is no longer pink.
Drain any grease if necessary.
Add the cubed potatoes, diced tomatoes and green chili's, chicken broth, and milk to the pot.
Simmer over medium heat until the potatoes are fork tender.
Stir in one cup of the shredded cheese until melted.
In a small bowl whisk together the cornstarch and cold water. Then, whisk into the soup and simmer gently for 3-5 minutes until soup is thickened.
Serve the soup topped with the remaining cheese, bacon, onions, and chopped pickles if desired. (If you want to garnish with Sesame bun; rough chop the top of one bun and toast it in a 350°F oven for about 5-10 minutes.)