1 sm. onion, peeled and finely chopped
1 1/2 tbsp. butter
1/4 oz. plum tomatoes, drained, seeded and chopped
3 oz. cream cheese, cubed
1/2 c. chicken broth
3/4 c. light cream
2 tsp. fresh lemon juice
Cayenne pepper to taste
Salt to taste, if desired
Tortilla chips, salsa and guacamole

In large saucepan, cook onion in butter until soft. Add tomatoes. Cook 10 minutes, stirring, until liquid evaporated. Stir in cream cheese. When cream cheese has melted, add broth, cream, lemon juice and cayenne. Add spices. Cover and heat to serving temperature. Do not boil. Serve soup with tortilla chips, salsa and guacamole. Makes 2 servings. May be made into double recipe.