Cut the chicken into 5 cm (2 inch) chunks. Put in a large bowl.
Wash the green onion, trim, and chop, measure, add to bowl.
Wash the cilantro, chop, measure, add to bowl.
Peel the garlic, and slice or chop, add to bowl.
Drain the pickled jalapeno, chop, measure, add to bowl.
Drain the cooked beans, measure, add to bowl.
Add everything else except chicken broth to bowl.
Put a kettle or pot of water on to boil for you to make your chicken broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Pack the hot jars firmly (but not overly tightly) with mixture.
Leave 3 cm (1 inch) headspace.
Top up the jars with hot chicken broth.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)