Ingredients

• 3 1/2 cups low-sodium chicken broth
• Freshly ground black pepper
• 2 cups old-fashioned oats
• 1 red serrano chile, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces
• 1 cup tortilla chips, crushed
• 1 lime, quartered
• 1 tablespoon vegetable oil
• 1/4 cup finely diced onion (about 1/4 small onion)
• Kosher salt
• 2 small plum tomatoes, diced
• 2 teaspoons tomato paste
• 1/2 teaspoon chili powder
• Pinch ground cumin
• Pinch garlic powder

Instructions

1. Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb).
2. Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side.