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Put the butter, flour and all the spices except the salt in a medium stock pot over medium heat. Stir until the butter is all melted and you have a well blended paste.
Once the butter and flour are well combined, slowly add your broth, whisking the whole time to avoid lumps.
Then add the tomato sauce.
Let it all simmer for about 10-15 minutes, not boiling, stirring frequently.
Taste as you go and decide whether you think you like the flavor, or you want more garlic, or more chili powder, etc. I hold off on the salt until I have everything else combined, because the saltiness of any particular batch of chicken broth or tomato sauce can really vary. So get it all mixed up and then add salt if you feel like it needs it.