Heat olive oil in a Dutch oven over medium-high heat for one minute. Add onion and bell pepper and saute for six minutes, stirring occasionally, or until veggies are softened.
While veggies are cooking, rinse the quinoa and drain the beans.
Once veggies have softened, stir in the Better Than Bouillon no beef base and tomato sauce until the Better Than Bouillon base is incorporated into the sauce.
Stir in the quinoa, water, chipotle sauce, chipotle pepper, chili powder, cumin, oregano, smoked paprika, and sea salt. Bring soup to a boil.
Reduce heat to medium-low. Stir in the black beans, diced tomatoes with green chilies, and corn. Cover the pot and simmer for 20 minutes, or until quinoa has softened and flavors have blended.
Serve your vegetarian taco soup topped with tortilla strips, shredded cheese, chopped green onion, and/or other taco toppings of choice.