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In a small saucepan over medium heat, heat the olive oil. Add the flour and whisk continuously for 1 minute until it forms a smooth paste.
Stir in the chili powder, garlic powder, onion powder, cumin, oregano, and salt. Cook for 1 minute, whisking constantly, to toast the spices.
Slowly pour in the broth, whisking continuously to prevent lumps from forming. Stir until the mixture is smooth and fully combined.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly. Taste and season with salt, if needed.