In a large soup pot heat olive oil over medium-high heat.

Add onions and cook until they start to soften, about 3-5 minutes.

Add chicken, and cook another 5-7 minutes, until onions are translucent and pieces are cooked through.

Add chili powder, cumin, and salt, and stir well to combine.

Add salsa, black beans, corn, and broth, stirring well.

Bring to a simmer.

Add couscous, lower heat to medium-low, and close lid on pot.

Let simmer for 5 minutes, until couscous is cooked.

Spoon into bowls, and top with a generous amount of shredded cheese, tortilla strips, and green onions.

Serve and enjoy!

*Note - couscous does a really good job at soaking up extra liquid, so if you are eating leftovers, you may need to add water for it to become stew-like again.