INGREDIENTS
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2 cups chicken (or vegetable) broth
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8 oz can roasted garlic tomato sauce
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2 tablespoons chili powder
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2 tablespoons ancho chili powder
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1 teaspoon cumin
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1 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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3 tablespoons cornstarch + 3 tablespoons water whisked to a smooth paste