Hagemann Family Cookbook


Chicken Enchilada Soup



4 cans Cram of Chicken soup

1 lb. Mexican Velveeta – mild

1 can Old El Paso green chilies

“Shredded chicken

1 pint Half & Half

???Milk in carton


Chili powder

Serve over Doritos

Chili's Chicken Soup

It's like enchiladas in a bowl



1/2 cup vegetable oil

1/4 cup granulated chicken base

3 cups diced yellow onion

2 teaspoon ground cumin

2 teaspoons chili powder

2 teaspoons granulated garlic

1/2 teaspoon cayenne pepper

2 cups masa harina

4 quarts water

2 cups crushed tomatoes

1/2 pound Velveeta cheese cut into small chunks

3 pounds cooked, cubed chicken



2- 3 cups grated cheddar cheese

1 cup Pico de gallo

1 dozen corn tortillas, cut into strips and fried


In a large (2-gallon) stockpot over medium heat, combine oil, chicken base, diced onion, cumin, chili powder, garlic and cayenne pepper.  Sauté, stirring occasionally, until onions are tender.


Place masa harina in a large saucepan over low-medium heat.  Gradually add 1 quart water, stirring constantly to blend and remove lumps.  Add masa harina mixture to onions and bring to a boil.  Reduce heat and simmer mixture 2-3 minutes, stirring constantly, to eliminate the raw taste from the masa.  Add remaining water to stockpot.  Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese.  Continue to simmer, stirring occasionally, until cheese melts.  Remove from heat and add chicken.  Ladle into serving bowls.  Pile cheddar cheese in center of soup bowl; place about a tablespoon of Pico de gallo into the cheese and sprinkle soup with tortilla strips.  Yields 5 quarts.

Coffee Works’ Tomato Soup



2 large cans tomato sauce

1 large can tomato paste

1 1/2 large cans tomato juice

1 can chopped tomatoes

8 basic (fresh leaves) torn


1/2 cup chopped carrots

1/2 cup onion

3 tbl. Butter

Celery salt - thyme dash - sauté (above) 15 minutes

Add to Tomato mixture

Add 4 or 5 Bay Leaves, 5 cloves

Cook one hour and strain


Enchilada Pasta Soup

From the 2002 Pillsbury Bake-off


3 (14 oz.) cans ready-to-serve chicken broth

2 (14.75 oz.) cans cream-style sweet corn

2 (10 oz) cans red enchilada sauce

4.5 oz. can chopped green chilies

10 oz. can chunk white chicken in water, undrained

5 oz. pkg. uncooked vermicelli, broken into pieces

1 ½ tsp. cumin

½ tsp. salt

½ tsp. onion powder

½ tsp. dried oregano leaves crushed

Garnish, if desired with:  1 medium chopped onion; 12 oz. shredded Colby-Monterey Jack cheese blend (3 cups)

Fiesta Meat Chili


A slightly different version of PaPa’s Taco Soup


1 medium onion, chopped (about 1 cup)

4 cloves of garlic, finely chopped

1 lb. Ground pork or diet lean ground beef

2 cups Old El Paso Salsa

2 tbsp. chili powder

2 cans (15-16 oz. each) pinto beans, rinsed and drained

1 can (28 oz.) Hunt's whole tomatoes, undrained

1 package (16 oz.) frozen corn

Sour cream (optional)


Cook onion, bell peppers, garlic and ground meat in Dutch oven over medium heat, stirring frequently, until meat is no longer pink; drain if necessary.  Stir in remaining ingredients (except sour cream0, breaking up tomatoes.  Heat to boiling; reduce heat.  Cover and simmer 30 minutes.  To peach serving with sour cream (optional).  Serve with warm corn bread and butter.

Coffee Works’ Taco Soup

Nana & PaPa


1 lb.ground meat

1 chopped onion

1 chopped green pepper

32 oz. can tomatoes, whole (Progresso Italian style)

2 cans pinto beans w/ juice

1 pkg. Hidden Valley Ranch dressing mix

Salt & pepper, to taste

2 cups water (you may substitute 1 can chicken broth for 1 cup of the water

2 cans kernel corn, w/ juice

1 pkg. Taco Seasoning


Brown meat with chopped onion and green bell pepper.  Drain fat.  Chop tomatoes.  Add tomatoes and remaining ingredients to mixture.  Bring to a boil.  Reduce heat and simmer or 1 hour.  Top with crushed tortilla chips and grated cheese.

Taco Soup

Trudi Denney


2 lbs. hamburger

1 medium onion, chopped

Brown and drain meat and onion.


            1 can chopped green chilis

            3 cans Mexican stewed tomatoes

            1 can Ranch Stylebeans

            1 can hominy (drained)

            1 pkg. Taco seasoning

            1 pkg. Hidden Valley Ranch dressing

            ½ tsp. salt

            1 tsp. pepper

            1 ½ cups water


Simmer for about 30 minutes.  Serve with cornbread, corn chips or crackers.

PaPa's (HB Ward) Chili


From Nana Shirley:  “As with all of Daddy’s recipes they were all his creations.  He’d work on a recipe for years, changing it up a little each time until he got it just like he wanted.  His chili was great.” 


From Mema Birdie:   “I ate a lot of yucky chili before he got his chili to perfection, but when he got it just like he wanted it, it was yummy, yummy good!”


3 lb. Chili meat

4 tsp. cumin seed

1 tsp. salt

4 tsp. chili mix

1 tbl. Garlic

2 tbl. Onion

1 tsp. black pepper

1 1/2 tsp. paprika

2 pods dry peppers


Cook slowly for approximately 1 hour; add 1-cup water.  Bring to a slow boil and add enough cracker meal to thicken.

Shrimp Gumbo (Charolotte's)



1-cup onion sautéed in 2 tbl. Butter

3 tbl. Butter

4 tbl. Flour

4 1/2 cups broth - beef or chicken

1 dozen shrimp

1 can crab meat (in water)

1 #2 can pieces tomato

1 tsp. salt

2 tsp. parsley

1/8 tsp. thyme

1 clove garlic

2 bay leaves

2 cups frozen okra

1-tsp. filet powdered


Melt 3 tbl. Butter - add flour - add broth to butter and flour mixture.  Have broth boiling - add little at a time.  Add shrimp, crabmeat, tomatoes chopped spices.  Turn fine low under mixture.  Cook okra in water and add to mixture.  Simmer 1 1/2 hrs.