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2 tbs canola oil 1/2 cup chopped onions 1 tsp minced garlic (or power) 1 1/2 cups chicken broth 1 1/2 cups canned, chopped green chilies 1/2 tsp dried oregano 1/2 tsp ground cumin 1/2 tsp black pepper Salt to taste 2 tbs corn starch Heat the oil in 2-quart saucepan. Add the onions and the garlic and cook until the onions soften. Add the broth, green chilies, oregano, cumin, pepper and salt and bring to a boil. Reduce the heat and simmer for 15 minutes. Mix the cornstarch with a little of the sauce and then stir in the remainder. Bring back to a boil. Cool. (This will keep for up to a week in the refrigerator.) |
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