3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
5 skinless, boneless chicken breast halves
1 (1 ounce) package instant chicken burrito mix
1 package dry onion soup mix
3/4 cup sliced cooked chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can chicken broth
1 tablespoon tomato paste
1 1/2 tablespoons brown sugar
1/4 teaspoon chili powder
2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons paprika
Place soy sauce, vinegar, oil, chicken breasts, and burrito mix in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat and stir in onion soup mix and chicken. Return to heat gently. Return chicken to heat. Stir in cream of mushroom soup, chicken broth, tomato paste, brown sugar, chili powder, salt, pepper and paprika. Bring to a boil, stirring occasionally. Stirring frequently, bring to a full boil, stirring occasionally. Boil, covered, for 10 minutes. Cover and refrigerate. Serve at room temperature.