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

Add garlic and saute for 30 seconds, until fragrant.

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

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

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