1. Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the stock, onion, black pepper, shallots, thyme, chile pepper, and chicken. Cover, and simmer until meat is tender, about 35 minutes.
2. Add the okra, and cook for 8 minutes.
3. Remove the chile pepper. Puree the soup in a blendor or food processor. Reheat, adjust seasonings, and add diced cooked chicken as a garnish.