Source: Houston Chronicle

3 quarts chicken stock
1 1/2 (12 ounce) cans whole peeled tomatoes
2 3/4 teaspoons ground cumin
1/2 clove garlic, minced
1 tablespoon salt
2 1/2 teaspoons ground pepper
1 1/2 (12 ounce) cans cream style corn
3 1/2 cups shredded American cheese
1/2 cup cornstarch
1 cup cool water
1 pound ground beef
1/3 cup chopped onion
Tortilla chips

Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again.

Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes.

While soup simmers, saut?ground beef in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture.

Serve with sour cream, shredded Cheddar cheese and tortilla chips.