Corny 'n Wild Rice Mexicali Soup

1 lb ground beef
1 large onion, halved and thinly sliced
1/2 tsp each: salt and pepper
2 tsp ground cumin
2 cans (14 1/2 oz) Swanson® Beef Broth
2 cups frozen Green Giant® SELECT® Shoepeg White Corn
1 can (14 1/2 oz) diced tomatoes with green chilies
1 cup water
2 cups cooked wild rice

Topping (divided on each serving)
1 cup sour cream
1 cup shredded Fancy Brand® Monterey Jack Cheese
1/2 cup cilantro

In stock pot brown beef and onion 5 minutes; pour off drippings. Add remaining ingredients. Bring to a boil simmer 10 minutes. Top before serving.

Recipe compliments of the Minnesota Cultivated Wild Rice Council