1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.
2. Drain beans, and return to Dutch oven; add broth, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 2 hours.
3. Add chicken and next 6 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese.