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Add the chicken, rice, broth, frozen corn, frozen bell peppers, and all seasonings to a large pot or Dutch oven. Stir to combine.
Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is cooked and the liquid is absorbed.
Take the chicken out and place it on a plate or cutting board. Shred it with two forks (it should fall apart) then add it back into the pot.
Remove from heat, then stir in the milk, shredded cheese, and lime juice until combined.
Taste and adjust salt if needed. Enjoy!