Thick oatmeal soup with tortilla chips

Ingredients:

• 3.5 cups lightly salted chicken broth
• 2 cups of oatmeal
• 1 red serrano pepper, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 avocado, halved, pitted and peeled, and cut into 0.5cm cubes.
• 1 cup tortilla chips, crushed
• 1 lime, cut into 4 pieces
• 1 tbsp. vegetable oil
• 1/4 cup onion, finely diced (about a quarter of a small onion)
• 2 small plum tomatoes, diced
• 2 tsp tomato paste
• 0.5 tsp chili powder
• A pinch of ground cumin
• A pinch of garlic powder

Preparation:

1. In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and 1/2 teaspoon of coarse salt and cook, stirring, until the onion is soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin, and garlic powder and cook, stirring, until the tomatoes begin to soften and the tomato paste darkens, about 1 minute.
2. Add the broth, 1/2 teaspoon of salt, and a pinch of pepper, and bring to a boil. Add the oats and reduce the heat to medium-low. Simmer until the oats are soft and tender, 5-6 minutes. Remove from the heat, cover, and let rest until the oats thicken slightly, about 2 minutes (not all the liquid will be absorbed).
3. Divide the oatmeal among four bowls. Sprinkle with chopped chili pepper and cilantro. Evenly distribute the avocado on top and sprinkle with crushed tortilla chips. Serve hot with a lime wedge.