Step 1

Warm the olive oil in a small saucepan over medium heat.

Step 2

Add garlic and saute for 30 seconds, until fragrant.

Step 3

Sprinkle in the flour and chili powder, and whisk quickly to avoid clumping.

Step 4

Slowly add the chicken stock, half cup at a time, stirring after each addition, until smooth.

Step 5

Add the remaining ingredients and mix until fully incorporated, and simmer on medium-low heat for 15 minutes.