Add oil to a pot and heat on medium heat.
Pour in flour and create a roux by whisking them together for 1-2 minutes.
Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
Pour in chicken broth, whisking the entire time until there are no more clumps.
Heat for about 15 minutes or until the sauce is thickened. The sauce is thick enough when it coats the back of a wooden spoon well.
