Step 1

In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil.

Step 2

Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt.

Step 3

Serve with avocado and sour cream.