Luby's Cafeteria Beef Tortilla Soup

A mouthwatering, savory soup courtesy of the Houston chronicle for fans of cafeteria cuisine.

• Ready In: 35 mins
• Serves: 20

Ingredients

• 3  quarts  chicken stock
• 1.5 (12 ounce) cans whole canned tomatoes
• 2 3⁄4 teaspoons ground cumin
• 1⁄2 garlic clove, minced
• 1  tablespoon salt
• 2 1⁄2 teaspoons ground pepper
• 1.5 (12 ounce) cans  cream-style corn
• 3 1⁄2 cups  shredded American cheese
• 1⁄2 cup cornstarch
• 1  cup  cool water
• 1  lb ground beef
• 1⁄3 cup  chopped onion
•  tortilla chips (to garnish)
•  shredded cheddar cheese (to garnish)
•  sour cream (to garnish) (optional)

Directions

1. Bring broth to a boil in a large pot.
2. Crush tomatoes by hand and add with juice to broth.
3. Add cumin, garlic, salt, pepper, corn, and American cheese.
4. Bring to a boil again.
5. Dissolve cornstarch in cup of cool water in small bowl.
6. Add to boiling soup slowly while stirring constantly.
7. Let simmer 10 minutes.
8. While soup simmers, sauté ground beef in skillet with chopped onion.
9. Drain off any grease.
10. Turn soup off, and add cooked beef mixture.
11. Serve with sour cream, shredded Cheddar cheese and tortilla chips.