Sopa de Fideo Verde

Combine tomatillos, chiles, onion and garlic in a medium saucepan over medium heat with enough water to cover. Boil for 8 minutes or until tomatillos darken in color. Drain. Transfer to a blender and add spinach, cilantro, garlic salt, cumin, oregano and 1 cup broth. Blend until smooth.

Heat oil in a large saucepan over medium heat. Add fideo and stir constantly until pasta begins to brown. Add blended mixture and remaining broth. Bring to a boil, reduce heat to medium-low. Simmer for 15 minutes.

Serve with rolled tacos, Mexican crema, cotija cheese and avocado.