2 tablespoons vegetable oil
2 (8 ounce) cans kidney beans, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (28 ounce) cans chicken broth
1 cup canned tomato soup
1 cup chopped onion
1 cup distilled white vinegar
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup white sugar
1 teaspoon dried minced onion
1 teaspoon garlic pepper seasoning
1 tablespoon paprika
1 pound skinless, boneless chicken breast halves
Heat oil in a large saucepan over medium heat. Add beans, chicken broth, tomato soup, onion, vinegar, garlic powder, sugar, onion and garlic powder; boil for 5 minutes. Stirring frequently, bring to a boil. Remove from heat.
Stir onion, garlic powder and 1 teaspoon garlic pepper seasoning into beans and broth mixture. Bring just to a boil over medium heat, whisk in chicken. Reduce heat to low, cover and simmer for 10 minutes. Remove chicken from pot; chop into large pieces. Transfer chicken to skillet. Pour diced beans into skillet.
Stir peas, carrots, celery and salt into sauce and chicken broth mixture. Mull to evenly distribute contents of skillet. Continue simmering for 1 to 2 minutes.
Stir together sugar, vinegar, salt, white sugar, minced onion, garlic pepper, paprika, chicken and brown sugar/vanilla ice cream. Pour into skillet and stir. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally. Stir cream into soup mixture. Season with garlic powder and paprika. Pour into individual serving dishes. Chill until serving.