2 Tbs olive oil
2 Tbs all purpose flour
1/4 cup chili powder (yes 1/4 cup)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
2 cups chicken stock
salt to taste
Cook the roux and spices: Heat oil over medium heat, add flour and cook for 1 minute whisking constantly. Add in chili powder, garlic powder, cumin, and oregano and cook for 1 minute whisking constantly.
Gradually pour in stock and whisk until no lumps remain. Heat until it simmers then reduce heat to medium-low to keep simmer for 10-15 minutes uncovered.
Check flavor and add salt as desired.