1/2 cup chopped onion
2 chopped garlic cloves
chili powder
cumin
sugar
salt
2 4 oz cans chopped green chiles
1 cup chicken broth
1/4 cup chopped cilantor
Saute onion and garlic in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in the green chiles (drained and rinsed); cook 2 minutes. Add the chicken broth and simmer until thickened, then puree. Stir in cilantro.